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Impact of innovative rearing strategies for the Italian heavy pigs: Technological traits and chemical composition of dry–cured hams.

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Title: Impact of innovative rearing strategies for the Italian heavy pigs: Technological traits and chemical composition of dry–cured hams.
Authors: Toscano, Alessandro1 (AUTHOR) alessandro.toscano@unipd.it, Giannuzzi, Diana1 (AUTHOR) diana.giannuzzi@unipd.it, Malgwi, Isaac Hyeladi1 (AUTHOR) ihmalgwi@gmail.com, Halas, Veronika2 (AUTHOR) halas.veronika@uni-mate.hu, Carnier, Paolo3 (AUTHOR) paolo.carnier@unipd.it, Gallo, Luigi1 (AUTHOR) luigi.gallo@unipd.it, Schiavon, Stefano1 (AUTHOR) stefano.schiavon@unipd.it
Source: Meat Science. Oct2023, Vol. 204, pN.PAG-N.PAG. 1p.
Subjects: Adipose tissues, Ham, Hamming weight, Swine, Erector spinae muscles, Body weight, Fatty acids
Abstract: To explore the influence of 4 feeding strategies on dry-cured ham quality, 336 barrows and gilts (3 batches, 112 pigs/batch) of 90 kg body weight (BW), were divided into 4 groups and housed in 8 pens with automated feeders. In the control group (C), the pigs were fed restrictively medium-protein feeds and slaughtered at 170 kg BW (SW) and 265 d of slaughter age (SA). With the older age (OA) treatment, the pigs were restrictively fed low protein feeds and slaughtered at 170 kg SW and 278 d SA. The other two groups were fed ad libitum high protein feeds, the younger age (YA) group was slaughtered at 170 kg SW and 237 d SA, the greater weight (GW) at 265 d of SA and 194 kg SW. The hams were dry-cured and seasoned for 607 d, weighed before and after seasoning and deboning. Sixty hams were sampled and sliced. The lean and the fat tissues were separated and analyzed for proximate composition and fatty acid profile. The model of analysis considered sex and treatment as fixed factors. With respect to C: i) OA lowered the ham weight, the lean protein content, increased marbling and decreased the PUFA proportion in intramuscular and subcutaneous fat; ii) YA hams had thicker fat cover with lower PUFA in intramuscular and subcutaneous fat; iii) GW increased the deboned ham weight, fat cover depth and marbling, reduced PUFA in intramuscular and subcutaneous fat, without alteration of the lean moisture content. Sex had a negligible impact. • The impact of four rearing strategies on the dry-cured ham quality was assessed; • Hams from older age pigs were lighter but more marbled than control (C); • Hams from younger age pigs had thicker fat cover with less PUFA than C; • Hams from heavier pigs had greater size, thicker fat cover and less PUFA than C; • Implications for the dry-cured ham industry are discussed. [ABSTRACT FROM AUTHOR]
Copyright of Meat Science is the property of Elsevier B.V. and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)
Database: Engineering Source
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DbLabel: Engineering Source
An: 169789243
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  Data: Impact of innovative rearing strategies for the Italian heavy pigs: Technological traits and chemical composition of dry–cured hams.
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  Data: <searchLink fieldCode="AR" term="%22Toscano%2C+Alessandro%22">Toscano, Alessandro</searchLink><relatesTo>1</relatesTo> (AUTHOR)<i> alessandro.toscano@unipd.it</i><br /><searchLink fieldCode="AR" term="%22Giannuzzi%2C+Diana%22">Giannuzzi, Diana</searchLink><relatesTo>1</relatesTo> (AUTHOR)<i> diana.giannuzzi@unipd.it</i><br /><searchLink fieldCode="AR" term="%22Malgwi%2C+Isaac+Hyeladi%22">Malgwi, Isaac Hyeladi</searchLink><relatesTo>1</relatesTo> (AUTHOR)<i> ihmalgwi@gmail.com</i><br /><searchLink fieldCode="AR" term="%22Halas%2C+Veronika%22">Halas, Veronika</searchLink><relatesTo>2</relatesTo> (AUTHOR)<i> halas.veronika@uni-mate.hu</i><br /><searchLink fieldCode="AR" term="%22Carnier%2C+Paolo%22">Carnier, Paolo</searchLink><relatesTo>3</relatesTo> (AUTHOR)<i> paolo.carnier@unipd.it</i><br /><searchLink fieldCode="AR" term="%22Gallo%2C+Luigi%22">Gallo, Luigi</searchLink><relatesTo>1</relatesTo> (AUTHOR)<i> luigi.gallo@unipd.it</i><br /><searchLink fieldCode="AR" term="%22Schiavon%2C+Stefano%22">Schiavon, Stefano</searchLink><relatesTo>1</relatesTo> (AUTHOR)<i> stefano.schiavon@unipd.it</i>
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  Data: <searchLink fieldCode="JN" term="%22Meat+Science%22">Meat Science</searchLink>. Oct2023, Vol. 204, pN.PAG-N.PAG. 1p.
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  Data: <searchLink fieldCode="DE" term="%22Adipose+tissues%22">Adipose tissues</searchLink><br /><searchLink fieldCode="DE" term="%22Ham%22">Ham</searchLink><br /><searchLink fieldCode="DE" term="%22Hamming+weight%22">Hamming weight</searchLink><br /><searchLink fieldCode="DE" term="%22Swine%22">Swine</searchLink><br /><searchLink fieldCode="DE" term="%22Erector+spinae+muscles%22">Erector spinae muscles</searchLink><br /><searchLink fieldCode="DE" term="%22Body+weight%22">Body weight</searchLink><br /><searchLink fieldCode="DE" term="%22Fatty+acids%22">Fatty acids</searchLink>
– Name: Abstract
  Label: Abstract
  Group: Ab
  Data: To explore the influence of 4 feeding strategies on dry-cured ham quality, 336 barrows and gilts (3 batches, 112 pigs/batch) of 90 kg body weight (BW), were divided into 4 groups and housed in 8 pens with automated feeders. In the control group (C), the pigs were fed restrictively medium-protein feeds and slaughtered at 170 kg BW (SW) and 265 d of slaughter age (SA). With the older age (OA) treatment, the pigs were restrictively fed low protein feeds and slaughtered at 170 kg SW and 278 d SA. The other two groups were fed ad libitum high protein feeds, the younger age (YA) group was slaughtered at 170 kg SW and 237 d SA, the greater weight (GW) at 265 d of SA and 194 kg SW. The hams were dry-cured and seasoned for 607 d, weighed before and after seasoning and deboning. Sixty hams were sampled and sliced. The lean and the fat tissues were separated and analyzed for proximate composition and fatty acid profile. The model of analysis considered sex and treatment as fixed factors. With respect to C: i) OA lowered the ham weight, the lean protein content, increased marbling and decreased the PUFA proportion in intramuscular and subcutaneous fat; ii) YA hams had thicker fat cover with lower PUFA in intramuscular and subcutaneous fat; iii) GW increased the deboned ham weight, fat cover depth and marbling, reduced PUFA in intramuscular and subcutaneous fat, without alteration of the lean moisture content. Sex had a negligible impact. • The impact of four rearing strategies on the dry-cured ham quality was assessed; • Hams from older age pigs were lighter but more marbled than control (C); • Hams from younger age pigs had thicker fat cover with less PUFA than C; • Hams from heavier pigs had greater size, thicker fat cover and less PUFA than C; • Implications for the dry-cured ham industry are discussed. [ABSTRACT FROM AUTHOR]
– Name: AbstractSuppliedCopyright
  Label:
  Group: Ab
  Data: <i>Copyright of Meat Science is the property of Elsevier B.V. and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract.</i> (Copyright applies to all Abstracts.)
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RecordInfo BibRecord:
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      – Type: doi
        Value: 10.1016/j.meatsci.2023.109266
    Languages:
      – Code: eng
        Text: English
    PhysicalDescription:
      Pagination:
        PageCount: 1
        StartPage: N.PAG
    Subjects:
      – SubjectFull: Adipose tissues
        Type: general
      – SubjectFull: Ham
        Type: general
      – SubjectFull: Hamming weight
        Type: general
      – SubjectFull: Swine
        Type: general
      – SubjectFull: Erector spinae muscles
        Type: general
      – SubjectFull: Body weight
        Type: general
      – SubjectFull: Fatty acids
        Type: general
    Titles:
      – TitleFull: Impact of innovative rearing strategies for the Italian heavy pigs: Technological traits and chemical composition of dry–cured hams.
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            NameFull: Toscano, Alessandro
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            NameFull: Giannuzzi, Diana
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            NameFull: Malgwi, Isaac Hyeladi
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            NameFull: Halas, Veronika
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            NameFull: Carnier, Paolo
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            – D: 01
              M: 10
              Text: Oct2023
              Type: published
              Y: 2023
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